Paella Del Mar Recipe

Clean and prep

Rinse clams and mussels under cold water; discard any that remain open. Pat calamari, scallops, shrimp, and grouper dry with paper towels. If needed, cut grouper into 1-inch pieces and keep all seafood chilled until ready to add.

Quick sauté

In a large paella pan or wide heavy skillet over medium-high heat, add 1 tablespoon olive oil. Working in batches if necessary, sear the shrimp for 30–45 seconds per side just until opaque; remove and set aside. Quickly sauté calamari for 30–45 seconds until just firm and remove. Searing briefly concentrates flavor and prevents overcooking later.

Lower heat to medium. Add remaining 2 tablespoons olive oil to the pan. If using chorizo, add now and sauté 2–3 minutes until it releases oil and browns slightly. Add chopped onion and sliced red bell pepper; cook, stirring, until softened, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in grated tomatoes (or chopped tomatoes) and cook 5–7 minutes until the mixture (sofrito) darkens and most of the liquid reduces. Add smoked paprika and stir to incorporate.

Add the rice to the pan and stir to coat grains in the sofrito and oil. Toast the rice for 1–2 minutes while stirring. Pour in the white wine and let it bubble and reduce about 2 minutes.

Stir the warmed fish stock and the soaked saffron (include the soaking liquid) into the pan. Season with 1 to 1 1/2 teaspoons sea salt and 1/2 teaspoon black pepper. Do not stir after this point except to distribute the seafood — let the rice simmer evenly. Adjust heat to maintain a gentle simmer.

Cook uncovered for about 12 minutes. Gently shake the pan occasionally to prevent sticking but avoid vigorous stirring which releases starch and ruins the socarrat formation (crispy bottom).

After the rice has simmered about 12 minutes and still has a little liquid on top, nestle the seared shrimp, calamari, scallops, and grouper pieces into the rice. Tuck clams and mussels hinge-side down into the rice so they steam open. Scatter the peas over the top.

Continue to simmer gently, uncovered, 6–8 more minutes, until rice is tender, shellfish have opened, and liquid is absorbed. If after 18–20 minutes rice is still too firm, add up to 1/2 cup more hot stock, cover with foil or a lid, and let rest off the heat for 5 minutes.

Remove from heat. Cover loosely with foil and let rest 5 minutes to finish cooking and allow flavors to meld. Discard any clams or mussels that did not open.

Sprinkle chopped parsley over the paella and arrange lemon wedges around the pan. Serve directly from the paella pan so diners can enjoy the socarrat (crispy bottom).